Mashing begins!

Mashing begins!

Hot, pre - treated water (around 65 deg.C) is mixed with the crushed malt. Enzymes in the grain are activated to break down all starch to sugar (Maltose) & this dissolves in the hot liquid.
Ref:
Date:
{ts '2018-10-15 00:00:00'}
Location:
Dark Star brewery, Partridge Green, West Sussex, UK
Photographer:
Keith Gibson
Mashing begins!

Mashing begins!

Hot, pre - treated water (around 65 deg.C) is mixed with the crushed malt. Enzymes in the grain are activated to break down all starch to sugar (Maltose) & this dissolves in the hot liquid.
Ref:
Date:
{ts '2018-10-15 00:00:00'}
Location:
Dark Star brewery, Partridge Green, West Sussex, UK
Photographer:
Keith Gibson